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Friday, November 20, 2009

Not to change the subject or anything

But it is hard to weigh a live turkey on a bathroom scale. I did it, sort of. She weighs about 20 pounds. I didn't even try with the Narragansett tom, who is about half her weight and even more skittish. He's really skinny. For an interesting take on heritage turkeys, I recommend this blog post.

The author of that blog owns a ranch that is featured in the beautiful and inspiring Big Sur Bakery Cookbook, which I have. Of course. Since it is well past time to move on from Gourmet Today, I've been considering starting up with this book. But there are two other strong contenders. Here's the lineup:

14 comments:

Here's how you weight skittish animals, and it's so easy, you will feel stupid. Weigh yourself, holding the animal, then not and subtract the two numbers. Duh!! One of my husbands few use of logic contributions to the world.

I know you just finished up a mexican themed "cook-off" with two other cookbooks, so spanish food may be a little bit of an overlap (at least in my American-not-that-well-traveled head) but I am really curious about n. african cooking. I don't see it featured that much on the popular blogs. I guess if cooked north african food everyday, my opinion would be different. Anyway, I think it would be kinda different.

ok, that last sentence didn't make any sense. I meant it would be a nice change of pace. Also, I don't mean to offend anyone of Mexican or Spanish decent...It's those damn Chipotle and BajaFresh chains. Wait, are they TexMex? You see, Tipsy? This is why you need to test Spanish recipes so I can tell the difference between the two. At least until I get the chance to travel to both countries to find out for myself.

i'm for north african. i think big sur would be great in the spring or early summer when procurement would be fun and exciting.spanish is okay in due time.but i vote for north african if for no other reason than reading about your picky family's horrified reactions night after night.they'll be hoarding stouffer's frozen dinners in neighbors' freezers.what fun!

I would appreciate it if you'd take a test run at North Africa for me, so that I'd have a better idea what to do with this tagine I bought. But on the other hand, I have been SO curious about the Big Sur Bakery book that I'm going to cast a vote for that.A16 I'm taking an obnoxious Bay Area position on, namely I ate there once and it was really good, but not nearly as good I don't think, as SPQR or Pizzaiolo, so therefore, I have doubts about their cookbook. So that's a vote against. But I am persuadable.

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Moro by Sam & Sam Clark. Shelf essential? Yes. An all-time favorite. A brilliant and fascinating book about the cuisines of North Africa and the Mediterranean.

Gourmet Today edited by Ruth Reichl. Shelf Essential? No. Not a bad book, but it can't decide if it's aspiring to be an all-purpose classic or something else entirely. It's neither. Recipes are mostly solid, few outstanding.

Mexico, One Plate at a Time by Rick Bayless. Shelf essential? No, but a very useful and reliable Mexican cookbook.

Revolutionary Chinese Cookbook by Fuchsia Dunlop. Shelf essential? Yes, especially if you're a Chinese food fanatic and want to delve into its regional cuisines. Though some of the recipes are too weird even for me, the beef with cumin was one of the best things I've ever cooked.

The Seventh Daughter by Cecilia Chiang. Shelf essential? Sure, though if there's only room in your collection for one "basic" Chinese cookbook go for Barbara Tropp's Modern Art of Chinese Cooking.